Technical Summary: Rump Tail Black is a tender and juicy cut, taken from the hind part of the ox. Its maturation in the cold chamber intensifies its flavor and texture, making it a premium choice for barbecues and grills.
Revenue: Season Maminha Black with coarse salt and black pepper. Grill on the barbecue until you reach the desired doneness. Serve with plantain farofa and chimichurri sauce.